Sweet Potato Pumpkin Potage with Roasted Red Peppers

sweet potato pumpkin potage recipe photo

It’s fall and though temperatures are still in the three digits here, I could not resist buying my first pumpkin!

I love pumpkin and though I will most likely get annoyed with all the pumpkin flavored products that will soon line the shelves of grocery stores everywhere, I will happily enjoy a lot of fresh pumpkin 🙂

Not only do I relish the taste but it is such a wonderfully rich food when it comes to nutrition that I love to indulge!

When I got home with my pumpkin I hesitated between making a soup, or tossing it with some green beans and slivered almonds for a tasty side dish. I decided to start by roasting my pumpkin then opted for the soup.

Sweet potatoes are another one of my favorite superfoods that offer so many health benefits, I keep them well stocked at all times.  Did you know that sweet potatoes have been found to be superbly effective in raising our blood levels of Vitamin A, especially in children?  They are also a fantastic natural anti-inflammatory and immune system booster.

This soup is thicker than you would expect as is typical of a French potage.  You can add more vegetable broth or a little almond or coconut milk for a creamier soup.

Roasting a Sugar Pumpkin

To roast your pumpkin preheat the oven to 350.

Cut pumpkin in half and remove stringy material and seeds. Make sure to save your seeds for roasting (I’ll share a few of my favorite recipes in an upcoming post).

Rub pumpkin halves with a little coconut oil, salt and pepper and place cut side down in a glass dish.

Roast in the oven for 30 to 45 minutes until skin darkens and lift from the flesh a little. You should be able to easily poke a fork through the skin.

Turn pumpkin halves over. Flesh should be nice and tender.  Allow to cool for about 10 minutes before scooping out to use.

4.9 from 12 reviews
Sweet Potato Pumpkin Potage with Roasted Red Peppers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soup
Serves: 8
Ingredients
  • 2 tbsp coconut oil
  • 1 small onion, coarsely chopped
  • 6 cloves garlic, crushed
  • 2-3 large sweet potatoes
  • 3 carrots
  • 5 cups vegetable broth
  • ½ sugar pie pumpkin, roasted
  • 1½ tsp cumin
  • fresh ground salt and pepper to taste
  • 2 red peppers
Instructions
Making the soup
  1. Heat coconut oil in stock pot.
  2. Add onion and garlic and sauté until onion is translucent.
  3. Cube sweet potatoes and carrots and add to pot.
  4. Cook on medium heat until they begin to get tender.
  5. Add vegetable broth. roasted pumpkin and cumin.
  6. Reduce heat and cook for an additional 5 to 10 minutes until vegetables are soft.
  7. Ladle vegetables and broth into blender and blend until desired consistency.
  8. Return to stock pot, add fresh ground salt and pepper to taste and heat through.
  9. For a creamier soup add ½ cup to 1 cup almond or coconut milk.
  10. Serve with slivers of roasted red bell peppers or a red pepper coulis
Roasting the peppers
  1. Heat oven to 350
  2. Place whole pepper in oven and roast for 15 to 20 minutes, turning as needed to prevent from burning.
  3. Remove from heat and place in a covered glass bowl for a minute or two to release skin.
  4. Peel and slice.

 

 

About Valerie 

Valerie Remy-Milora is the mother of 3 amazing girls, an author, public speaker, coach and founder of Scrumptious Moms. She is passionate about empowering moms to embrace self care and live a vibrant, joyful life with their loved ones. A health and fitness nut, she is an advocate for chemical-free living, real food and GMO labeling. She believes in the sanctity of life from conception to natural death.

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Comments

  1. This sounds so delicious and thank you for sharing this recipe with us.

  2. Looks interesting. I love pumpkin soup but I’ve never seen sweet potatoes added to it. This will be great for the fall and winter!

  3. Yes, a pumpkin recipe!! I just adore incorporating this into the recipes I make during the fall. :p

  4. Sarah Phillips says:

    I’ve always wanted to try something like this with Pumpkin, but I’ve always been a little nervous about it. I really love that this recipe uses coconut oil & roasted red peppers…the flavor combo sounds amazing. I think I would probably eat this on a chilly Fall day with a side of bread. Thanks for sharing! I’m pinning this for later!

  5. alicia szemon says:

    i am definitely getting in the pumpkin mood!

  6. This is a great fall recipe to try, with all the pumpkin recipes out there I’m loving the fall so far!

  7. This looks delicious! My kind of comfort food!

  8. Nice fall recipe, would love to try this out soon!

  9. This sounds so delicious and comforting for the cooler weather.I love the ingredients and am intrigued to see how these flavors blend.It sounds yummy!

  10. I love cooking during the Fall the most because of the great delicious entrees and appetizers. Pumpkin is my go to ingredient. I love soup as well. Definitely going to cook this for Sunday dinner with the family

  11. denise low says:

    This sounds great. My husband would love this.

  12. this sounds very good, i just printed it and gonna try it soon

  13. Betsy Rubendall Barnes says:

    This looks very interesting! My mother loves all things pumpkin, going to pass this recipe on to her 🙂

  14. This sound delicious and so healthy too. I just came home from Costcos with 10 lbs of sweet potatoes. My husband was like what are you going to do with all of them. Now I know. Now just to find a sugar pumpkin.

    • Oh what fun! Sweet potatoes are so delicious and healthy! I bet you can easily find a sugar pumpkin at your local health food store, farmers’ market or if you have a Trader Joe’s they have plenty of them! Enjoy!!!

  15. (Sweet Potato Pumpkin Potage with Roasted Red Peppers) This sounds like a great fall soup to make for when I go and visit my brother in a week. I know he would really enjoy this soup.

  16. YUM! I’ve got to try this.

  17. This time of year…. I want soup all of the time! It is so warming and delicious and this recipe is different from anything I have tried. Thanks for sharing and I will be giving this a try and adding to my recipe collection too 🙂

    • umm…. soup is so wonderful indeed Melissa, for all those reason. Soups have a way of melting away any troubles and making me feel “home” no matter what. I hope you enjoy this recipe and all my other soup recipes 🙂

  18. Pumpkin and sweet potatoes… my two favorite things… this so has me excited for fall! I think it’s too hot now for soup.. but hey maybe for a rainy day!

  19. I love pumpkin and sweet potato. I will be making this.

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